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Ginger-Scallion Congee Breakfast Bowls with Crispy Garlic & Jammy Eggs
by Unknown
Prep: 10 minCook: 45 minTotal: 55 min4 servings0 forks
Silky, warming rice porridge simmered with ginger and scallion whites, loaded up with jammy soft eggs, golden crispy garlic chips, and a swirl of toasted sesame oil. The coziest bowl you can make from pantry staples.
Ingredients
- 1 cup jasmine rice — rinsed
- 8 cups water — or half chicken stock, plus more as needed
- 1 3-inch piece fresh ginger — half sliced into coins, half finely grated
- 4 scallions — thinly sliced; whites and greens kept separate
- 1 tbsp neutral oil
- 6 garlic cloves — thinly sliced into chips
- 4 large eggs
- 2 tbsp soy sauce — plus more to taste
- 1 tbsp toasted sesame oil
- 1/2 tsp white pepper — optional
- Salt — to taste
- Chili crisp and sesame seeds — for serving (optional)
Instructions
- 1Crisp the garlic: heat the neutral oil in a small pan over medium-low. Add the sliced garlic and fry, stirring, until golden, 2-3 minutes. Scoop onto a paper-towel-lined plate and salt lightly.
- 2Jammy eggs: lower the eggs into boiling water and cook for exactly 6 1/2 minutes. Transfer to an ice bath, then peel and halve.
- 3Simmer the congee: in a large pot, combine the rinsed rice, water, ginger coins, and scallion whites. Bring to a boil, then simmer partially covered, stirring occasionally, until thick and creamy, 35-45 minutes. Add water in splashes if it gets too thick.
- 4Season: stir in the soy sauce, grated ginger, sesame oil, and white pepper. Salt to taste, then fish out the ginger coins.
- 5Serve: ladle into warm bowls. Top each with an egg half, crispy garlic chips, scallion greens, and chili crisp if you like.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.